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About to eat!! PBC has made cavemen ways sexy again!
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PBC Spatchcock chicken... 1 with S&G rub and 1 with MMD rub. After the initial rise in temp, I had to open the lid a few times to keep the temp in 300s Hit 165 at 2 hours + a few minutes.... also I hung a few breasts with it... that was a mistake. Oh well live and learn. Next time I will just hang them whole or halfed. I have lots better luck with that.
yeah my bacon snuck in one of the pics
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Bacon can be a sneaky rascal sometimes, smarkley. It loves to photobomb chickens especially.
Your chickens look tasty. How was the skin?
Why do you say the boneless breasts were a mistake?
I did them once with a meatloaf. I hung a piece of boneless breast along with a piece of boneless thigh both on a single hook, thinking the thigh would help keep the breast from drying out. I hung 4 of that combo. The breast and thigh meats were tender and juicy, but boyohboy the surface of those pieces were tough as leather. Lesson learned.
KathrynComment
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Kathryn I think the problem with the breasts is that they were hanging above the spatchcock chicken and didn't get they heat the needed. The spatchcock chicken was actually done before the breasts
Once I took the spatchcock off, they got done in a hurry. My breasts had 'jerky' surface too... but inside they were good.
The skin on the spatchcock birds came out awesome. I like the MMD best I think... but S&G rub is pretty daggum good too! The birds were falling apart when I took them off, it was hard to get them on the tray LOL -- that is why they look a little worse for wear, I suppose
I think that next time I spatchcock a chicken I will cook it on the Traeger *shrug* -
Thanks for the additional info, smarkley. I'm also somewhat relieved that you had a jerkey surface to your boneless skinless chicken parts as well. That means I didn't do anything wrong. My kids like boneless skinless chicken so I thought I'd try it out. After that one smoke, I decided that they should learn to eat chicken smoked with the skin on and then take the skin off themselves.
When I did mine, I used the Grate Great with the meatloaf on the grate and the chickens hanging over the hole. But with two spatchcocked chickens you had a PBC real estate problem for sure.
Was there a reason why you didn't just hang the two chickens in halves like Noah shows on the PBC video?
Kathryn -
I was just playing around and wanted to spatchcock one... the whole thing is for chicken soup anyway... LOL!
Our kids won't touch anything with bones in it... makes me crazy. My wife and I are cavemen, as far as they are concerned.
hmmm just had a thought... I might try wrapping those breasts in BACON! I am sure someone has tried that... it has to be good.
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I whipped up a batch of Kalbi which I recently had on a trip back to Hawaii. I followed Meadheads recipe for the sauce, but we don't get ribs cut like those, both here and Hawaii have LA Kalbi which is an interesting cut across the ribs.
They look like this raw
And this done
They taste amazing, I at the majority of them while cutting up the rest for others. These are done fast and hot so the fat does not melt away, they are a lot like steak but maybe a little more chewy. This was really one of the better things I've made this year.Comment
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Kalbi is great eats.Comment
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Wow you guys have been BUSY while I was on vacay. Nice cooks!Comment
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Another Georgia Brown's Smoked Yard Bird (spatchcocked chicken) with Huskee's Rib Rub.
Smoked with apple logs
With a glass of 'Two Buck Chuck' cabernet sauvignon. Not bad at all for the price.
Last edited by Huskee; October 21, 2014, 04:33 PM.Comment
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A weird delicacy, peanut buttered baby spinach
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I like peanut butter. And I like spinach. But I must admit I've never imagined them together.Comment
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Boss, it's excellent!Comment
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Memphis dusted Fatty.......
LIL SMOKEY in action... 
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